We love a salad around here and this is one of our favourites. Tender, juicy chicken combine with fresh herby yoghurt and tangy pomegranate to make something absolutely delicious, and healthy too.
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Serves
3
Drained Cooked Chickpeas
Garam Masala
Fresh Coriander
Green Chilli
Garlic Clove
Lime
Yoghurt
Skinless Chicken Breast
Kale
Red Onion
Pomegranate Seeds
Cherry Tomatoes
Black Pepper
Olive Oil
Salt
Serves
3
Drained Cooked Chickpeas
Garam Masala
Fresh Coriander
Green Chilli
Garlic Clove
Lime
Yoghurt
Skinless Chicken Breast
Kale
Red Onion
Pomegranate Seeds
Cherry Tomatoes
Black Pepper
Olive Oil
Salt
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Step 1.
Heat your oven to 200°C.
Step 2.
Drain your chickpeas, then pat them dry with a kitchen towel. Pour them onto a baking tray, and season them with half of the garam masala, as well as a drizzle of olive oil and a big pinch of salt. Toss the chickpeas so that they are evenly coated, then bake them for 30 mins until crispy.
Step 3.
Whilst your chickpeas cook, prep the rest. Add the coriander, green chilli, garlic clove, lime juice, half of the yoghurt, and ½ tsp salt. Whizz it up into a smooth green sauce. Taste and season with more salt, or lime if needed.
Step 4.
Pour the green sauce into the remaining yoghurt, and stir together (this is so it doesn’t get too thin).
Step 5.
Pour 1/3 of this sauce into a bowl. Bash your chicken until 1cm thick, then add to the sauce, along with your remaining garam masala, and give it a good mix. Place onto a baking tray lined with baking paper and slide into the oven until fully cooked, 15-20 mins.
Step 6.
Once your chickpeas are cooked, set them aside to cool a bit.
Step 7.
Peel and finely chop your red onion. Halve your cherry tomatoes. Add your red onion to the large bowl with a pinch of salt.
Step 8.
Pull your kale leaves off their stalks, and add the leaves to the onions. Drizzle with some olive oil, then massage your kale leaves, until the it looks a wet, dark green and has wilted.
Step 9.
Toss your cherry tomatoes and pomegranate seeds into the kale, and pour in your remaining green sauce. Give it a good toss so that the leaves are all coated, then add your chickpeas and briefly toss it again.
Step 10.
Spoon your salad into bowls, slice the chicken and serve it on top.
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